A combination of thick yogurt, sourcream, creme fraiche or mascarpone, a touch of mayo and a drop of buttermilk is a great starting point to create a range of new dips by adding spices or herbs you like. For example, if you feel like going Middles Eastern, you could add a sprinkle of baharat. Another combo that works well is parsley, chives and mint, for a really nice fresh kick. The possibilities are endless and you can let your imagination run wild...
This makes a delicious, simple dip for vegetables if you reduce the buttermilk slightly to make it thicker: https://food52.com/recipes/22308-basil-buttermilk-ranch-dressing. For something a little more vibrant, this green sauce is an oldie but goodie: https://food52.com/recipes/27851-the-silver-palate-s-green-sauce
I second Etta's suggestion of muhammra (a tangy red pepper/walnut dip, from Syria & Turkey). Here is a good recipe for it: http://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread
I definitely second the homemade ranch suggestion: 1/2 mayo, 1/2 sour cream, drizzle in buttermilk until you get the consistency you like. Add in a splash of apple cider vinegar (or other vinegar), a pinch of sugar, salt, white pepper, a dash of Worcestershire sauce and tabasco and boucoup fresh herbs: celery leaves, parsley, dill, more dill. Nummy!
Bowl + Spoon by Sara Forte includes a some inventive dip recipes. My favourites include the beet and walnut puree (p. 62) and roasted red pepper sauce (Muhammara, p. 106). The cilantro pepita pesto (p. 66) is also good. You might be able to find these or similar recipes on her blog The Sprouted Kitchen.
My grandmother's 1,000 Island dressing (also great on hamburgers, and can masquerade as a Louis sauce for seafood...) The proportions are somewhat flexible:
Blend:
1 pint jar (or two cups homemade) mayo
1/2 bottle of chili sauce (Note -- the amount is a matter of taste -- I start with half the bottle, then stir in a spoonful at a time until I get the balance where I like it.)
Chop and Stir in:
1 small onion
1/2 red bell pepper
1/2 green bell pepper
Gently stir in two chopped hard boiled eggs. (Do not leave these out. They're essential.)
Adding a squirt or two of Sriracha would appall my grandmother, but I've been known to do it.
It might not be what you have in mind (it's a hot dip,) but a classic Italian Bagna Cauda is pretty delicious with a variety of raw vegetables, and cubes of bread to sop up the drips too: http://www.epicurious.com/recipes/food/views/bagna-cauda-2827
please tell us the flavor groups or textures or ingredients you have tried and do NOT like, so we don't all suggest them to you. We will then have some idea of what YES to suggest...
14 Comments
Blend:
1 pint jar (or two cups homemade) mayo
1/2 bottle of chili sauce (Note -- the amount is a matter of taste -- I start with half the bottle, then stir in a spoonful at a time until I get the balance where I like it.)
Chop and Stir in:
1 small onion
1/2 red bell pepper
1/2 green bell pepper
Gently stir in two chopped hard boiled eggs. (Do not leave these out. They're essential.)
Adding a squirt or two of Sriracha would appall my grandmother, but I've been known to do it.